Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound asparagus, trimmed
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 4 slices of crab meat
- 4 egg yolks
- 1 tablespoon water
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Special equipment needed:
- Meat mallet
- Skillet
- Saucepan
- Whisk
- Double boiler
Step-by-step instructions:
1. Season the veal cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a skillet over medium-high heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Add the veal cutlets and cook for 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
3. In the same skillet, add the asparagus and sauté for 2-3 minutes until tender-crisp. Remove the asparagus from the skillet and set aside.
4. Deglaze the skillet with white wine, chicken broth, and lemon juice. Cook for 2-3 minutes until the liquid has reduced by half.
5. Place a slice of crab meat on top of each veal cutlet, then place the asparagus on top of the crab meat.
6. Pour the reduced liquid over the veal and asparagus.
7. In a double boiler, whisk together the egg yolks and water until thick and pale. Slowly add the melted butter, whisking constantly, until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
8. Spoon the hollandaise sauce over the veal and asparagus.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Double boiler: Low heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 44g
Carbohydrates: 11g
Protein: 26g
Substitutions for ingredients:
- Veal cutlets can be substituted with chicken or pork cutlets.
- Crab meat can be substituted with shrimp or lobster meat.
- White wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet when sautéing the asparagus.
- Use green beans instead of asparagus.
- Top the veal with sliced avocado instead of crab meat.
Tips and tricks:
- Pound the veal cutlets thin for even cooking.
- Use clarified butter for a richer hollandaise sauce.
- Keep the hollandaise sauce warm in a thermos to prevent it from separating.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the veal and asparagus in the microwave or oven until heated through. Reheat the hollandaise sauce in a double boiler over low heat, whisking constantly.
Presentation ideas:
Arrange the veal and asparagus on a platter and drizzle the hollandaise sauce over the top. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
Roasted potatoes or a green salad.
Troubleshooting advice:
- If the hollandaise sauce separates, whisk in a tablespoon of hot water to bring it back together.
- If the veal is tough, it may not have been pounded thin enough.
Food safety advice:
- Cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Use pasteurized eggs for the hollandaise sauce to reduce the risk of foodborne illness.
Food history:
Veal Oscar is a classic dish that originated in Sweden in the 19th century. It is named after King Oscar II, who was known for his love of fine cuisine.
Flavor profiles:
The veal is tender and savory, while the asparagus adds a fresh and slightly bitter flavor. The hollandaise sauce is rich and buttery, with a tangy lemon flavor.
Serving suggestions:
Serve Veal Oscar with Asparagus and Hollandaise Sauce as a main course for a special occasion or dinner party.
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